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Fresh Kale & Herb Salad

Natalia Karoway

Fresh Kale & Herb Salad

serves 4 as a side salad or 2 as an entrée

  • 1 bunch of Lacinato kale, stems removed
  • ¾ teaspoon Himalayan salt
  • ½ cup cold pressed olive oil
  • 3 tablespoons lemon juice
  • 3 cloves of garlic, minced
  • ½ cup chopped parsley
  • ½ cup cucumber, diced
  • ½ cup grape tomatoes, halved
  • 2 tablespoons chopped dill
  • 3 tablespoons hemp seeds
  • 1 ripe avocado, cubed
  • additional salt to taste
  • lemon wedges, to serve
Stack the kale, a few leaves at a time, and cut into very thin ribbons. Place in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the kale, squeezing and tossing until the kale begins to wilt. Add the olive oil, lemon and garlic to the bowl and continue to massage with your hands as the kale will soften more and shrink down in size. Add the parsley, cucumber, tomato and dill to the bowl and toss. Lastly, add the hemp seeds and avocado; toss gently. Taste for salt and add more if desired. Serve with lemon wedges. Enjoy with great pleasure!

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